If you love coffee in the morning, then you have to try this creamy Tiramisu Chia Pudding. It’s a healthy breakfast inspired by the classic Italian dessert with familiar flavors of cocoa, a kick of espresso and a creamy consistency using yogurt instead of mascarpone. It only takes a few minutes to prepare but will keep for up to 5 days in the refrigerator – perfect for meal prep!
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Why You’ll Love This Recipe
I’ll admit it: I’m not exactly a morning person. I’ve always wanted to be, but I definitely rely on my caffeine fix. I average about 3 soy flat whites a day! So if I can sneak in an extra dose of coffee, I’m a happy girl. This Tiramisu Chia Pudding is not only an extra energy boost but it tastes amazing. It’s one of those food trends that really does live up to the hype! It’s creamy, filling (chia seeds have lots of fiber to keep you feeling full), not overly sweet (but you can add more syrup if you’d like) and does feel like a treat, even though it’s got lots of nutritious ingredients.
Ingredients You’ll Need
You can find the exact measurements in the recipe card below, but here’s a quick shopping list of everything you’ll need:
Tiramisu Chia Pudding Base:
- Plant-based milk
- Plain, thick yogurt
- Chia seeds
- Maple syrup
- Vanilla extract
- Espresso (or instant espresso powder mixed with hot water)
Toppings (Optional):
- Cocoa powder (for dusting)
- Raspberries
Instructions
Follow this step-by-step guide with photos to make my Tiramisu Chia Pudding recipe.
Step One: Mix together the wet ingredients: plant-based milk, yogurt, maple syrup, vanilla extract, and espresso. Stir everything well to combine.
Step Two: Add chia seeds and whisk to combine (or stir with a fork). Leave the mixture sit for 5 minutes, then stir again to break up any clumps of chia seeds. Don’t skip this step!
Step Three: Cover and refrigerate for at least 3 hours or overnight.
Step Four: After chilling, dust the top with cocoa powder. It’s great as is, but I personally think it’s extra yummy with a dollop of yogurt and fresh raspberries – the choice is yours!
Substitutions & Variations
You can easily swap out the plant-based milk and yogurt for whatever you prefer. I use soy milk because I follow a plant-based diet and it has a similar nutritional profile to dairy milk with a good amount of protein and similar micronutrients when fortified. But feel free to use any milk or yogurt you’d like. Feel free to experiment with other inclusions too, you could add a scoop of oats to turn it into a hybrid chia pudding or overnight oats recipe. Just keep in mind, you’ll need to add a splash of extra milk to balance out the dry ingredients.
Storage
Store the pudding in an airtight container in the fridge for up to 4-5 days. Do not freeze, it will probably come out a bit watery and separated.
Expert Tips
Stir the chia pudding mixture after 5 minutes of combining the ingredients. Chia seeds tend to clump together, and if you simply pour everything into the container without stirring, you’ll end up with clumps of flavorless, dry seeds.
FAQ
Yes, strong brewed coffee will work perfectly! If you don’t have an espresso machine, you can also mix instant espresso powder with hot water for a similar bold flavor.
Absolutely! You can use any milk you prefer: dairy, oat, soy, or even coconut milk. Just keep in mind whatever milk you use will alter the flavor and nutritional profile.
More Recipes
If you love easy make-ahead breakfasts then definitely try out some of my other pudding-like recipes. My Tiramisu Blended Oats are a thicker, layered option with a similar flavor profile to this one, and my Chocolate Chia Mousse is a smooth, blended version of a chia pudding that is so satisfying.
I hope you love experimenting the viral TikTok Tiramisu Chia Pudding! If you gave this recipe a try, I’d be so thankful if you could leave a review. It helps others find and enjoy my recipes!
Don’t forget to tag me in your photos on Instagram @glowdiaries___ so I can see and share your creations.
Tiramisu Chia Pudding
Ingredients
- ½ cup plant-based milk
- 1 cup plain, thick yogurt
- ½ cup chia seeds
- 1-2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 shot espresso (or 1 teaspoon instant espresso powder mixed with 2 tablespoons hot water)
- ⅓ tbsp cocoa powder (for dusting)
- raspberries
Instructions
- Add all tiramisu chia pudding base ingredients to a bowl and mix to combine. Leave to rest for 5 minutes, then stir again to break apart any clumps of chia seeds.
- Pour into four individual jars and refrigerate for at least 3 hours or overnight.
- Dust with cocoa powder and serve with raspberries (optional).
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